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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
San Diego Fish Tacos
...in your mind.
San Diego Fish Tacos

San Diego Fish Tacos

Makes 6 tacos - While they are no hard rules for an authentic SD fish taco - I believe a few things are key. A nicely battered & crispy outside, a moist & tender inside served with a simple white sauce and of course shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore.

Ingredients

  • 1 cup Tempura Flour
  • 3/4 soda water
  • 1 tablespoon Old Bay Seasoning
  • 1 1/4 pounds white fish, skinned, deboned and patted dry - sliced into 1" x 3" pieces
  • Vegetable oil for frying
  • 3/4 cup sour cream
  • 1/3 cup green salsa
  • 6 corn tortillas, warmed
  • 1 1/2 cups green cabbage, shredded
  • Hot sauce & lime wedges for serving

Directions

  1. Whisk flour, soda water and Old Bay in a large bowl until smooth
  2. Heat a couple inches of oil to 360 degrees in a deep sided pan or pot
  3. Combine sour cream & salsa in a small bowl, mix well and set aside.
  4. Dip fish into batter until well coated and gently shake off excess
  5. Carefully slide into the oil and cook a couple minutes on each side or until golden brown
  6. Remove with a slotted spoon and dry on paper towels
  7. Put sour cream sauce on a tortilla, add some cabbage, the fish and top with some hot sauce and a squeeze of lime
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